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vegan pizza buns

vegan pizza buns

There's never been a better idea than rolling up pizza into a bun. Try this scrumptious snack when your next pizza craving hits!

Course Appetizer
Cuisine American
Keyword dough, pizza, vegan pizza
Prep Time 35 minutes
Cook Time 30 minutes
proofing 4 hours
Total Time 1 hour 5 minutes
Servings 12 to 16 rolls
Author Lauren Toyota

Ingredients

dough

  • 1 packet active dry yeast (2 1/4 tsp)
  • 1 C warm water (heated to 100°F)
  • 1/4 C sugar
  • 3 C all-purpose flour
  • 1 tsp sea salt
  • 1/4 C coconut oil, melted
  • 1/4 C all-purpose flour (for rolling out dough)
  • 1 tsp coconut oil (to oil the bowl for proofing)

pizza filling

  • 1 1/4 C pizza sauce
  • 1 C vegan mozzarella style shreds
  • 1 package vegan pepperoni slices, roughly chopped
  • 1/2 C finely chopped green pepper
  • 1/3 C finely chopped green onion
  • 1 tsp olive oil (for the baking pan)
  • basil leaves, for garnish

Instructions

  1. Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.

  2. Meanwhile, melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.

  3. Combine flour with sea salt in a large mixing bowl. Then create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it. Fold the dough gently to combine. It should just come together and then you can use your hands to knead the dough a few times into a ball.
  4. Lightly oil another large mixing bowl with 1 teaspoon of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
  5. Once dough has proofed, lightly flour a clean dry surface or countertop and roll out the dough to approximately a 16” x 16” square.

  6. Add the pizza sauce, vegan cheese, and toppings to the surface of the dough, but leave a 1” edge on one side of the dough free from sauce and fillings. That will be the outside edge when you roll the dough up.

  7. Roll up the dough from end to end fairly tight. Slice it in half and each half in half, and then into quarters. You can attempt to make these smaller than the cinnamon rolls if you want to serve these as an appetizer. Just divide the roll accordingly when you're making your cuts.
  8. Place all the buns in a baking pan that's been oiled with 1 teaspoon of olive oil. Leave a little bit of space around each bun. Cover the pan with plastic wrap and a tea towel and leave it in a warm dark place for another 2 hours to proof.

  9. Once the rolls are proofed, preheat oven to 350°F and bake for 25 to 30 minutes until golden and crispy on top and the cheese is melted. Serve slightly warm!

Recipe Notes

To speed up the proofing process, you can also use a quick rise yeast instead of an active dry yeast. The recipe for that dough is available in the hot for food cookbook!